Brine chicken fillets. Fill a large bowl with 1 quarter and 1/4 cup sea salt. Stir until the salt is completely dissolved.  Add the chicken fillets and let them sit in the salted water to brine for 15-20 minutes at room temperature, but not more than 30 minutes. If you plan to brine them for more than 30 minutes , place the bowl in the refrigerator. Don't brine for more than 5-6 hours.

Preheat your oven 425°F |220°C. Line a baking sheet with parchment paper. Keep aside.

Parmesan Crust: In a large bowl combine the egg, oil, lemon juice, Italian herbs, garlic, salt and pepper.

In a shallow dish mix together the Panko breadcrumbs with paprika, Parmesan cheese and onion powder.

Remove the chicken fillets from the brine, rinse with water and pat dry with paper towels. Add them to the egg mixture and coat evenly.

Dredge the chicken in the Parmesan mixture. Lightly press the coating onto the chicken. Transfer on the prepared baking sheet and spray generously with cooking oil spray.

Bake in the preheated oven for 12-15 minutes or until cooked through.  For charred edges, broil in the last 2 minutes. (you may also bake the chicken for 8 minutes, remove from the oven and flip. Bake further for 5-7 minutes).  

Garnish with fresh parsley. Serve with mashed potatoes, steamed veggies or pasta. Enjoy!